French Onion Bread Rolls
These French Onion Bread Rolls combine the savory goodness of caramelized onions with the soft, fluffy texture of homemade bread, thanks to the power of Red Star® All-Natural Active Dry Yeast. The perfect balance of sweet and savory will have you coming back for more.
French Onion Bread Rolls
Makes 12 rolls
Ingredients
Do-It-All DoughAll-purpose flour, for dusting1/3 cup (75 grams) unsalted butter, softened2 tablespoons (4 grams) fresh thyme leavesCaramelized Onions (recipe follows)1 cup (113 grams) shredded Gruyère cheese, divided1 large egg (50 grams), room temperature1 tablespoon (15 grams) water
Instructions
Lightly spray a 12-cup muffin pan with baking spray with flour.
Punch down Do-It-All Dough, and turn out onto a lightly floured surface. Roll dough into a 18×12-inch rectangle with one long side closest to you.
In a small bowl, stir together butter and thyme. Using a small offset spatula, spread onto dough, leaving a 1⁄2-inch border on long side closest to you. Spread Caramelized Onions evenly onto butter mixture; sprinkle with 1⁄2 cup (57 grams) cheese. Fold top half down, lightly pressing to adhere. Trim short sides; cut into 12 equal strips (about 1½ inches each).
Cut 1 strip into 3 equal strands, leaving 1⁄2 inch from the folded end intact. Braid strands loosely, pinching end to adhere. Carefully roll ends of braid under to create a knotted roll. Place in a prepared muffin cup. Repeated with remaining dough strips. Cover and let rise in a warm, draft- free place (75°F/24°C) until puffed, 30 to 45 minutes.
Preheat oven to 375°F (190°C).
In another small bowl, whisk together egg and 1 tablespoon (15 grams) water. Using a pastry brush, carefully brush onto dough.
Bake for 10 minutes. Sprinkle remaining 1⁄2 cup (57 grams) cheese onto rolls, and bake until golden brown and an instant-read thermometer inserted in center registers at least 190°F (88°C), 8 to 10 minutes more. Let cool in pan for 10 minutes. Serve warm, or remove from pan, and let cool completely on a wire rack. Refrigerate in an airtight container for up to 3 days.
Caramelized Onions
Makes about 1 cup
Ingredients
2 tablespoons (28 grams) unsalted butter1 pound (454 grams) sweet yellow onions, thinly sliced (about 9 cups)1/2 teaspoon (1.5 grams) kosher salt1/2 teaspoon (2 grams) granulated sugar1/2 teaspoon (1 gram) ground black pepper1/4 cup (60 grams) dry white wine
Instructions
In a Dutch oven or large stockpot, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, about 15 minutes. Stir in salt, sugar, and pepper; cook, stirring occasionally, until onion is deep golden brown, 30 to 40 minutes.
Increase heat to high. Add wine; cook, stirring frequently, until most of liquid has evaporated. Transfer to a heatproof bowl, and let cool completely.
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